Scoop them out of the oil on to the paper-lined tray, then toss with 4–5 tablespoons of the dukkah to coat the crispy chickpeas. (The remaining dukkah will keep in an airtight jar for a few weeks.) ...
Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.
In bowl, toss together chickpeas, olive oil and salt. Spread onto rimmed baking sheet. Bake in centre of oven for 30 minutes or until crispy, shaking the baking sheet occasionally. In small bowl ...